We love to be pampered. Admittedly, we each spend a lot of time cooking meals for our families, so the thought of breakfast in bed on Mother’s Day is pretty appealing. Heck, having someone make us breakfast at the kitchen table would be a bonus. We’ll definitely be dropping a few hints to our hubbies and kiddos this week. If you plan to drop a few hints of your own, you may want to leave a copy of this recipe on the kitchen counter. It’s tasty, packed with nutrient-rich ingredients, and easy enough for just about anyone to make.

Silver Dollar Banana Blueberry Pancakes
Makes thirty 2-inch pancakes, 4 to 5 servings

For family members who may be intimidated by a new recipe, we have two helpful hints for streamlining the prep: (1) Measure out the dry ingredients the night before for easier assembly in the morning, and (2) Make half a batch.

1½ cups all-purpose flour
1/3 cup wheat germ
1/3 cup quick-cooking oats
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 large eggs, beaten
1½ cups 1% low-fat milk
1 ripe banana, mashed (about 1/2 cup)
2 tablespoons pure maple syrup (plus more for topping)
1 cup frozen or fresh blueberries (I used frozen wild blueberries)

1. Whisk together the flour, wheat germ, oats, baking powder, cinnamon, and salt in a large bowl.

2. In a separate bowl, whisk the eggs, milk, banana, and maple syrup until blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the blueberries.

3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-high heat.  Pour the batter onto the skillet using a 1/8-cup measuring cup (equal to 2 tablespoons), forming 2-inch pancakes.  Adjust the heat if the skillet gets too hot.

4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes.  Flip and cook until the other side is golden, an additional 2 to 3 minutes.  Repeat with the remaining cooking spray and batter. Top with additional maple syrup as desired.

Nutrition Information per Serving: 380 calories, 9g fat (2.0g saturated), 460mg sodium, 61g carbohydrate, 4g fiber, 14g protein

Happy Mother’s Day to all of our Manic Mommies friends :)

Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD are The Meal Makeover Moms, and together, they’re on a mission to help busy families eat better. For more recipes, check out their new cookbook, No Whine with Dinner. You can also read their blog, Meal Makeover Moms’ Kitchen or listen to their weekly podcast, Cooking with the Moms.

2 Responses to Recipe of the Week: Silver $ Banana Blueberry Pancakes

  1. danaaz says:

    I love the meal makeover moms. I have both the cookbooks and my kids who are not great eaters eat the recipes i make from the meal make over moms. I love these pancakes..

  2. Amy-Sue says:

    Sounds perfect and I’m sure the kids will enjoy making this with me. Thx!